With COVID still very much with us at the beginning of 2021, it’s hard to predict which channel shifts will be most prominent in the baked goods industry in the coming months.
Fermentation plays a key role in the production of many foods and beverages drawn from a variety of categories. But what exactly is it?
Consumers’ curiosity about ethnic foods is at an all-time high, and the bakery category is no exception. Figs, dates, ginger and matcha are a few of the traditional flavors that are trending up in baked goods
Demand for clean label baked goods and other foods has skyrocketed in recent years, as consumers try to eat more healthfully and to know more about what they’re eating.
When it comes to buzzwords in the food world, it’s hard to top “clean label,” “free-from,” “sustainable” and “all-natural.”
Few trends in recent years can compete with consumers’ interest in eating foods that are good for them and produced in a way consistent with their beliefs.
Unfortunately for the people who make those foods, it hasn’t always been easy to come up with clean versions of many of their go-to ingredients.
What’s the next sriracha?
Easier asked than answered. But hard as it is to predict what flavor will seize the nation’s gastronomic attention, it’s a question that must be raised — constantly — in today’s hyper-competitive foodie environment.